This Homemade Cream of Mushroom Soup is a great soup recipe to have on hand anytime you have a recipe that calls for cream of mushroom soup as an ingredient.
It seems like so many recipes call for Cream of Mushroom Soup, especially crock pot recipes.
Unfortunately the canned condensed cream of mushroom soups that you can buy at the store are usually not very good for you. If you checkout the list of ingredients, calories and sodium levels, you’ll see that they have some high numbers and lots of ingredients I could not pronounce.
That’s why I am happy to share this super Easy Condensed Cream of Mushroom Soup recipe with you today!
This particular recipe makes the equivalent of 2 cans without all the extra ingredients you can’t pronounce, and I like being able to monitor how much salt goes in it.
Cream of Mushroom Soup Recipe
I love making homemade soup this time of year was really surprised when I learned how easy it is to make your own homemade mushroom soup. I don’t know why but I had this idea in my head that it would a tedious process that would take a lot of time and effort.
I was so wrong!
Also the homemade mushroom soup tastes SO MUCH BETTER that the store bought!
Gather these ingredients to make your Soup.
Then scroll down for full Cream of Mushroom Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Cream of Mushroom Soup Ingredients
- Vegetable Broth
- Onion Powder
- Garlic Powder
- Celery Salt
How to Make Cream of Mushroom Soup
Boil vegetable broth to a boil in a large pan.
In a bowl, whisk together milk and flour until flour is dissolved.
Add in remaining ingredients and continue whisking until incorporated.
Add the milk/flour mixture to the broth, whisking to combine.
Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
Remove from heat. Use immediately or store in airtight container in refrigerator.
Homemade Condensed Cream of Mushroom Soup
- 3/4 cup finely chopped Mushrooms
- 1/3 cup Flour
- 2/3 cup Milk
- 1 1/4 cup Vegetable Broth
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 tsp Celery Salt
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Boil vegetable broth to a boil in a large pan.
- In a bowl, whisk together milk and flour until flour is dissolved.
- Add in remaining ingredients and continue whisking until incorporated.
- Add the milk/flour mixture to the broth, whisking to combine.
- Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
- Remove from heat.
- Use immediately or store in airtight container in refrigerator.
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.